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Instant Pot Potato Carrot Medley

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Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes. So simple you can have your favorite vegetables anytime you want.

Instant Pot Potato Carrot Medley if filling a white milk glass scalloped bowl with fresh parsley sprinkled over the top.


Instant Pots are such a time saver. Here is a recipe that would probably take 45 minutes in the oven and would heat up the house while everything was baking.

Not such a good idea when it is pushing 80°, 90° or even 100° outside.

No matter what the temperature is ‘time’ is always in short supply. The instant pot helps take care of that problem for you.

I am excited to finally have an instant pot and I’m determined to take full advantage of it.

Instant Pot Potato Carrot Medley is packed full of goodness. You’ll be torn or whether to mash it or just stick a chunk right in your mouth.

Either way, the great taste is all there with a perfect balance of all the flavors.

Instant Pot Potato Carrot Medley is a beautiful mix of golden potatoes and orange carrots in a white scalloped bowl. Sprinkled with fresh parsley.

What is An Instant Pot?

  • An Instant Pot is a brand name for a pressure cooker.
  • It is an electric appliance so you don’t have to boil water on a stove top to get pressure to rise.
  • It’s programmable! This makes life so easy.
  • An Instant Pot does so much more than pressure cook. It’s a pressure cooker, slow cooker, yogurt maker, steamer, rice cooker, sauté/browning pan and a warming pan.
  • The usual suspects for cooking – Close lid, make sure sealer is on instead of vent, push type of cooking, put in time and walk away.
  • There are many people who make electric mixers now. Instant Pot, Cuisinart, Bestek, Crock Pot and so many more.
  • Originally I made this recipe in a pressure cooker that needs less liquid to come to pressure.  The recipe card is correct for an Instant Pot.
  • I used the 6 quart size for this instant pot potato carrot medley but it will work in a larger size too.

I think I’ll make a grocery list for the week. First I’ll list Mon. thru Sun. and then put Instant Pot under each day.

One recipe a day will be from an Instant Pot whether it’s a main, side or dessert.

That will be a lot of fun. Not only to figure out the recipes but to eat them too.

Another nice thing is that there will be leftovers so that the shopping list will probably be more like a week and a half worth of meals instead of just seven days.

Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes. The best tasting comfort food you've ever had!

Can I Use Russet Potatoes for This Instant Pot Side Dish?

  • Yes, you can! In fact, you can change out the potatoes for whatever you have.
  • Yukon Gold is a yellow color and are not as starchy as russets.
  • Russets taste fantastic too but you usually need to clean up their skins some or peel them completely.
  • The small colorful baby potatoes that are on the market now would really add a pretty color variety with their purple, red and gold skins.
  • Red potatoes don’t need to be peeled either and the inside is a bright white.
  • Fingerling potatoes have nutty or earthy flavors with different varieties also being in different colors. No need to peel.

Heck, you can even change out the carrots for those beautiful new colorful carrots that come in shades of orange, purple and red.

I’d probably only change out one type of vegetable at a time just to have a visually more calming dish. Or you could go ‘Alice in Wonderland’ and do mixed colors of potatoes and carrots all at the same time.

I’m going to switch over to carrots for a second. We (meaning all of us) don’t eat enough of them. Beautiful, cheap and nutritious.

A third of this recipe is comprised of carrots and they enhance this clean fresh meal to no end.

There’s another recipe I have called Maple Glazed Carrots that are sliced and rolled cut. I have to show you a pic. Aren’t they pretty?

Maple Braised Carrots are cut at opposite angles and then are glistening in a buttery maple glaze. Served in a white bowl and seen overhead.and brought nearer for a close-up.

Potatoes are King!

Carrots and Potatoes are such a great side dish and there must be hundreds of potatoes recipes in this world. I’m sure I have at least 10 recipes on this blog alone utilizing potatoes.

The most popular at the moment is Dairy Free Herbed Scalloped Potatoes. And then there’s Vegan Twice Baked Potatoes. Both are classics in any household.

So don’t miss out on making another potato dish a tradition in your house. Pull out your carrots and Yukon gold potatoes and spend a few minutes making a great Instant Pot recipe.

Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes. The best tasting comfort food you've ever had!

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What Do You Think?

If you take a photo of your quick and tasty potatoes and carrots I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.

Instant Pot Potato Carrot Medley is a beautiful mix of golden potatoes and orange carrots in a white scalloped bowl. Sprinkled with fresh parsley.
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5 from 13 votes

Instant Pot Potato Carrot Medley

Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes.
Course Side Dish
Cuisine Gluten Free, Instant Pot, Vegan
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6 Servings
Calories 356kcal
Author Ginny McMeans

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion - white, diced
  • 2 pounds carrots - baby carrots, cut in half if medium sized
  • 3 cloves garlic - finely chopped
  • 4 pounds potatoes - Yukon gold, cut into chunks, usually in half or fourths
  • 1 1/2 cup vegetable broth
  • 1 teaspoon Italian seasoning - click on Italian Seasoning for a homemade recipe
  • 1 teaspoon Spike - original seasoning, if you don't have this get it in your cupboard. It is the best mix and is in all the grocery stores
  • fresh parsley for garnish

Instructions

  • Add oil to the Instant Pot. Sauté onions for 5 minutes.
  • Add carrots and saute 5 more minutes.
  • Add the remaining ingredients. Stir. Close the lid and turn the knob to sealing on top of the Instant Pot.
  • Click the "manual" button and set the time to 5 minutes.
  • Once cooking completes let the pressure valve release naturally (about 10 minutes)
  • Dish up into a serving bowl and sprinkle on a bit of fresh parsley.

Video

Nutrition

Nutrition Facts
Instant Pot Potato Carrot Medley
Amount Per Serving (1 cup)
Calories 356 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g5%
Sodium 141mg6%
Potassium 1840mg53%
Carbohydrates 70g23%
Fiber 11g44%
Sugar 10g11%
Protein 9g18%
Vitamin A 25260IU505%
Vitamin C 70.3mg85%
Calcium 101mg10%
Iron 3.1mg17%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe is best not frozen. The potatoes and carrot medley will keep in the fridge for four to five days.

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Instant Pot Potato Carrot Medley has flavor to spare and all in under 30 minutes. So easy you can get your favorite vegetables anytime you want.

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  3. Jody Williams

    This recipe was right up my alley since I am mostly cooking vegetarian myself but I consider myself more of a flexiitarian. I use Spike seasoning quite a lot; in fact I have bought a 5 pound container of it because it is a great seasoning to use. For myself I am making it to eat as is but for my church dinner I will use it as a side dish that I bring in. Thank you for posting such a tasty recipe! DSS

  5. Jackie

    Hi can you confirm the spike seasoning is vegan. It says suitable for vegetarians but as it has lemon peel in the ingredients which, if waxed, could mean it’s not vegan. Just looking for clarification before I buy Spike. Thanks.

  12. Ginny McMeans

    Hi Rie! I’m afraid the potatoes might turn to mush if left on keep warm. They are actually still cooking in that mode. I would remove them a little earlier than the 10 minutes natural release (like 5 minutes and then quick release) and then heat them in the microwave for a minute, stir and then another minute before serving. I also used the 6 qt. I’ll add that to my instructions.

  13. Rie

    Hi Ginny,

    This is a great idea, especially for the upcoming holidays. Frees, up stovetop space. Also with the keep warm feature you can make them earlier in the day!. My question is what size is your IP? I have a 6 quart. Just want to make sure all the vegetables will fit, or if I need to make adjustments. Thanks!

  14. Ginny McMeans

    The way an Instant Pot works Jodi is that you need to have a certain amount of liquid in the pot. So for the pot to work correctly you do have to use the same amount of liquid.

  17. Shannon

    I am so glad i found your site!! Im already planning on making some of your recipes. Do you have one for any kind of stew with dumplings?? I can’t wait to make your scalloped potatoes this weekend!!!

  19. Matthew

    What size instant pot did you use? I have a 6 quart. Will my 6 quart pot be big enough for this recipe??

  20. Ginny McMeans

    It would Willa but the texture of the potatoes would be different. I would try in on low for 6 hours to check it out then go to 8 hours the you can;t pierce the vegetables easily with a fork. Sorry I haven’t done it myself but I have done just potatoes as chunks in the crockpot. The Instant pot seems to make them taste fresher but the potatoes in a crockpot are still okay as chunks.

  24. Lisa D.

    I usually don’t comment on recipes, but this one is a keeper! The hubby loved it as well as the children (the ones that will eat their veggies). I only had russets and roughly halved the recipe to make with our corned beef and cabbage. A wonderful side dish and can’t wait to pair it with another meal! Thank you!!

  25. Carrie Tucker-Pollard

    I tried this for the first time last night and we loved it! I dry-sautéed as I am oil-free and it was beautiful and delicious. I added more Spike at the table and will cook with more next time. Big hit in our house!!

  26. Ginny McMeans

    Yes, you can Amanda but the texture is quite different. You would use less water and cook on low 4-5 hours. If you’ve had potatoes, chopped, from the crockpot before and you like the texture then go for it!

  28. Ginny McMeans

    I actually cooked it in a pressure cooker the first time that only requires 1/2 cup liquid. Not the Instant Pot. It is a different time and liquid for the Instant Pot. I will explain that more clearly in the actual post. Since most people cook in an Instant Pot I’ll change the actual recipe card to reflect that. It actually does work great as originally stated.

  29. Becky

    This looks delicious! I’d love to make it but am concerned about the small amount of liquid. I’m new to my Instant Pot but everything I’ve read says you need more liquid than just 1/2 cup. Is this really OK??

  31. Jen

    The instructions for the recipe step 5 says “turn the to the sealing vent” – what exaxtly does that mean?
    Thanks

  37. Michele

    hi there – if cut the recipe in half should i also cut the broth on half? seems like 1/4 cup wouldn’t be enough liquid. thanks!

  42. Traci

    Ya know…I never use spike. I don’t even know if I know what it tastes like, which is funny and goes to show that there’s always still flavors to be discovered. Love the simple recipe, Ginny! Thanks for sharing 🙂

  45. Kate

    This is my go-to method for potatoes and carrots; can I add my cabbage for St. Patrick’s Day? If so, what adjustments (if any) should I make? Thanks!

  47. Claire

    All worked great, was worried, but just perfect! Thanks for sharing your recipe, invaluable to complete novice like me!

  50. CLaire

    Which size pot? I am trying now but can barely fit it all in (6qt) – worried I”m past the “MAX” line…

  53. Carole

    Hi,

    Doesnt the instant pot need 1 and 1/2 cups of water to pressurize? I have one but I’m not sure Im using it properly …

    Thank you for the help!

  61. Mar

    I’m just worried about the only liquid is the 1/2 cup vegetable broth. It seems like it should have more liquid.

  67. Kameron B

    This was amazing! Our whole family, including two 3 year olds, gobbled this up. It was super easy to make too. Thank you!

  69. Melissa Lawrence

    Is their a good substitute for Spike seasoning? I looked it up, and it has soy in it, which I am allergic to. Thank you!

  71. Alainore

    This recipe is now in my favorites list! SO easy and absolutely delicious. It smells heavenly and the taste is perfect. Reminds me of the potatoes I used to cook with pot roast.

  75. Jacqui Buck

    This looks delicious. I haven’t heard of an instant pot is it the same as a pressure cooker?

  79. Erin @ The Speckled Palate

    YUM! This sounds utterly delicious and perfect for the weather we’ve been having. Since it’s gonna get HOT here quickly, I feel like investing in an instant pot would be a good idea…

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